Bring the flavors and aromas of Southeast Asia into your kitchen with this Thai vegetable soup recipe.
Made with coconut milk and a savory bone broth base, packed with vegetables, and seasoned with authentic Asian herbs and spices, this soup is just as healthy as it is addictive.
Adding tofu makes it filling enough to be a main dish, but you can also serve it with jasmine rice.
How to Make Thai Vegetable Soup
This recipe follows a very simple method.
All you need to do is combine the ingredients for the broth and bring to a boil, then cook with herbs, vegetables, tofu, and seasonings.
Once all ingredients are cooked, discard the herbs, stir in some fresh lime juice, spring onion, and crushed chilies to make it slightly spicy, and your Thai vegetable soup is ready to serve.
One important note for this recipe is to make sure you don’t leave out the Asian herbs:
Galangal (a root that looks similar to ginger) and lemongrass are the key ingredients in this recipe, and they make the dish taste authentic.
Although these ingredients may be somewhat pricier than your typical herbs in the US, you need only a small amount of each to make this recipe taste incredible.
This Thai vegetable soup also calls for pumpkin puree, which is optional, but it helps strengthen the flavor.
We highly recommend using fresh pumpkin when it’s in season, as it’s more flavorful and nutrient-dense (simply bake and puree in a high speed blender), but canned pumpkin puree works too.
Authentic Thai Vegetable Soup
This thai vegetable soup is light, simple, and authentic with a creamy coconut milk base, fresh vegetables, lemongrass and Asian spices. Ready in 30 minutes.
Ingredients
- 1 can (13.66 fl oz) unsweetened coconut milk
- 2 cups Kettle & Fire Chicken Bone Broth (1 carton)
- 1/2 cup pumpkin purée (optional)
- 1/4 cup galangal sliced
- 1 stalk lemongrass sliced into 1-inch long pieces
- 1/4 cup onion sliced
- 1 cup broccoli florets chopped
- 1/2 cup carrot sliced
- 1/2 cup firm tofu sliced
- 1 Roma tomato sliced
- 1 cup mushroom sliced
- 2 tablespoons fish sauce (or soy sauce or coconut aminos)
- 1 teaspoon brown sugar
- Salt to taste
- 2 tablespoons lime juice
- 1 stem spring onion finely chopped
- 1/2 teaspoon red pepper flakes
- Fresh cilantro leaves for garnishing and lime wedges for serving
Instructions
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Mix coconut milk, chicken bone broth, and pumpkin purée in a large pot. Stir and bring to a boil.
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Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan; cook over high heat for 2-3 minutes or until fragrant.
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Add tofu, tomato, and mushroom; bring to a boil again. Continuing cooking until vegetables are done.
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Season with fish sauce (soy sauce or coconut aminos), sugar, and a pinch of salt to taste.
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Turn off the heat. Discard the lemongrass and galangal. Stir in lime juice, spring onion, and crushed chilies.
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Dish and garnish with cilantro leaves. Enjoy!
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